Meal Details

1. Southwest bacon omelet

430cal, 30p, 3c, 33f (per meal)

Scale to:

1/2 tbsp (8mL)

1 1/2 tbsp, diced (14g)

1 1/2 tbsp chopped (15g)

3 large (150g)

3 slice(s) (30g)

Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.

Beat eggs with some salt and pepper in small bowl until blended.

Heat oil in a skillet over medium-high heat until hot. Tilt the pan to coat bottom.

Pour in egg mixture.

Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface.

Continue cooking, tilting pan and gently moving cooked portions as needed.

After a couple minutes add the bell pepper, onion, and bacon to one half of the omelet.

Continue cooking until no raw egg remains, then fold omelet in half and slide onto a plate.

2. Apple

105cal, 1p, 21c, 0f (per meal)

Scale to: , 1 apple(s)

1 medium (3" dia) (182g)

3. Medium toasted bagel with butter and jelly

225cal, 6p, 34c, 7f (per meal)

Scale to: , 1/2 bagel(s)

1/2 medium bagel (3-1/2" to 4" dia) (53g)

1/2 tbsp (7g)

1/2 tbsp (11g)

Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.

Toast the bagel to desired toastiness.

Spread the butter and jelly.

Enjoy.